Trout or Coregone with almonds

Very quick, delicate and impressive. I tried trout and Coregone, also called lavarello; I prefer trout.
Ingredients
Trout or lavarello fillets
Flaked almonds
Salt and pepper
Extra virgin olive oil
I wash and dry fillets and remove bones with tweezers.


I line trays with wetted, wrung-out parchment and oil it.

I add fillets, salt, pepper and oil over the entire surface.


I cover with flaked almonds, pressing with my palm to adhere well.


I bake at 180°C for 7/8 minutes until almonds lightly colour, optionally grilling for 2 minutes.
Serve with mixed leaves or potatoes.